LOVIN’ SPOONFULS RECIPES
TWO-PEA SOUP
Green peas, parsley, and lemon ju ice make this
a brighter, fresher version o f pea soup. D ry
split peas and pork keep it thick and hearty.
START TO FINISH: 1 HR. 30 MIN. OVEN:425°F
1
large onion, cut in wedges
2
medium carrots, cut in l-inch pieces
2
stalks celery, cut in 1-inch pieces
3
cloves garlic, peeled
1
Tbsp. olive oil
1
cup dry split peas, rinsed and drained
2
lb. meaty smoked pork hocks
V2
tsp. dried summer savory or
marjoram, crushed
V
a
tsp. black pepper
1
16-oz. pkg. frozen green peas
V3
cup packed fresh Italian (flat-leaf)
parsley leaves
2
Tbsp. lemon juice
1.
Preheat oven to 425°F. In shallow baking
pan toss onion, carrots, celery, and garlic in
olive oil to coat. Roast, uncovered, 15 to
20 minutes or until vegetables are lightly
browned on the edges, stirring once.
2.
In 4-quart Dutch oven combine roasted
vegetables, 6
cups
water,
dry peas, pork
hocks, savory, and pepper. Bring to boiling;
reduce heat. Simmer, covered, 45 minutes,
stirring occasionally. Remove pork; set aside.
3.
Stir frozen peas and parsley into soup.
Cool about 5 minutes. Transfer soup, half at
a time, to food processor or blender. Cover;
process or blend until nearly smooth.
Return to Dutch oven. Stir in lemon juice.
4.
When cool, cut pork off bones. Chop
pork, discard bones. Set aside V 2 cup pork to
top soup; add remaining to pureed soup.
Heat through. Season with
salt
and
pepper.
To serve, top with the reserved chopped
pork.
MAKES
6
MAIN-DISH SERVINGS.
EACH SERVING
267ca/,
Sgfat (lgsat.fat),
25
mg
chol,
663
mg sodium,
3
Sgcarbo,
13
gfiber,
21
gpro.
Daily Values:
107
% vit.A,
42
% vit. C,
7
% calcium,
18
% iron.
/ /
SLOW-COOKER
TWO-PEA SOUP
+
Thaw frozen peas. Finely chop
onion, carrot, celery, and
garlic (do not roast). In
4
- to
5
-quart slow cooker combine
the chopped vegetables, dry
split peas, savory, pepper, and
4
V
2
CUPS water. Add pork
hocks; cover. Cook on low for
9
to
10
hours or on high for
4
V2
to
5
hours. Remove pork
hocks. Place thawed peas,
and parsley in a blender. Add
about
1
cup of the soup;
process until smooth. Stir
into soup. Carefully cut pork
off bones; chop and add to
soup. Season to taste with salt
and pepper. Just before
serving, stir in lemon juice.
ABATCH
To freeze, cool soup then
ladle into airtight freezer
containers or freezer bags.
F reeze for
3
to
6
months.
Thaw soup in a microwave-
safe dish at
50
% power until
mostly thawed then heat on
80
% power until heated
through. If the freezer
container is not microwave-
safe, place the sealed
container under cold running
water until soup begins to
thaw and can be transferred
to a microwave-safe dish. For
the Chicken-Butternut
Squash Soup and the Smoky
Tomato-Salmon Chowder,
chop meat and stir into soup
before freezing. All-American
Cheeseburger Soup and
Italian Spinach Soup are not
recommended for freezing.
l68
FEBRUARY 2009 BETTER HOMES AND GARDENS
